Limoncello Cake With Mascarpone Frosting Recipe 385

LIMONCELLO CAKE WITH MASCARPONE FROSTING RECIPE - (3.8/5)

Steps:

• CAKE: Preheat oven to 350°F. Lightly grease 2 (9-inch) round cake pans and line with parchment paper. Grease and flour the parchment paper. Mix the limoncello, lemon juice, and lemon zest together and set aside. In a bowl, whisk flour, baking soda, and salt until well combined and set aside. Cream butter and sugar. Add eggs one at a time. Add flour alternately with buttermilk and limoncello mixture. Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove from pans. Place the first layer on serving plate. Frost top with 1/3 frosting. Place the second layer on top. Frost with half of the frosting. Use remaining frosting to frost the sides of the cake and decorate the top with optional white chocolate shavings. FROSTING: Cream together mascarpone cheese and lemon curd. Whip cream to medium peaks (about the same texture as thawed Cool Whip, stiffer than soft peaks), then slowly add the powdered sugar to the whipped cream until it's fully incorporated. Fold cheese mixture into whipped cream and mix until completely combined.

LIMONCELLO CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray the bottom of a large spring form pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
• Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
• Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
• Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.

REFRESHING LIMONCELLO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
• Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
• Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
• Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

QUICK AND EASY SUMMER LIMONCELLO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square cake pan with cooking spray.
• Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
• Sift flour, baking powder, baking soda, and salt together in another bowl. Add flour mixture to sour cream mixture; stir with a wooden spoon until batter is just combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 35 minutes. Cool cake in the pan for 5 minutes.
• Whisk confectioners' sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. Spread glaze over the top of the cake. Cool cake completely before slicing.

LIMONCELLO CAKE

Steps:

• Preheat oven to 350°F.
• Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
• Mix for at least 3 minutes.
• Pour into buttered and floured bundt pan.
• Bake for 50-60 minutes.
• Remove from oven.
• Make glaze: Melt butter and add sugar.
• Bring to full boil until sugar is melted.
• Remove from heat and add Limoncello.
• Poke holes all over cake using a skewer or fork.
• Pour glaze over hot cake slowly.
• Cool in pan.